Saturday, November 28, 2009

Make-Ahead Ooey-Gooey Sticky Buns

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 1/4 cup warm water (105º to 115º)
  • 4 cups all-purpose flour -- divided
  • 1/4 cup granulated sugar
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1 cup evaporated skim milk -- divided
  • 1/4 cup water
  • 1 large egg -- lightly beaten
  • Cooking spray
  • 1 1/4 cups packed dark brown sugar -- divided
  • 1/3 cup dark corn syrup
  • 2 tablespoons stick margarine or butter
  • 3/4 cup chopped pecans
  • 1 tablespoon ground cinnamon
Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 33/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional
minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

Punch dough down; let rest 5 minutes. Roll into a 24 × 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string
or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.

Preheat oven to 375º.

Bake rolls at 375º for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate.

Serving size: 1 bun
4 points each
Yield: "2 dozen"

Per Serving (excluding unknown items): 187 Calories; 4g Fat (18.6% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 105mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

NOTES : Mixer Variation: Combine yeast mixture, 3 cups flour, granulated sugar, nutmeg, and salt in a bowl. Add 2/3 cup milk, 1/4 cup water, and egg. Beat at medium speed of a mixer until blended. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Proceed to step 2.

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